Monsoon: Delicious Indian Recipes for Every Day and Season

《季風：每日與四季皆適用的美味印度食譜》 (Monsoon: Delicious Indian Recipes for Every Day and Season)

「我的料理靈魂在於色彩繽紛的風味層次，它們如同交響樂團的樂器般和諧共鳴。」——阿絲瑪・汗（Asma Khan）

國際知名大廚、屢獲殊榮的作家阿絲瑪・汗再度回歸，透過這本書為讀者帶來一場風味構築的大師課，以印度烹飪的直覺性原則，幫助你掌握料理的精髓。

本書架構圍繞六大核心印度傳統阿育吠陀（Ayurvedic）味覺：酸（Tangy）、苦（Bitter）、辣（Hot）、甜（Sweet）、酸（Sour）、鹹（Salty），並將其與孟加拉地區的六個季節相對應。透過這種方式，阿絲瑪・汗希望為讀者揭示印度料理的奧秘，提供構築平衡風味、精緻菜餚與豐盛饗宴的基礎知識。

書中將詳述核心烹飪技法，包括烘烤、研磨與香料爆香，如何使用酥油（ghee）、辣椒與洋蔥，以及如何透過調整食材來重新平衡料理的風味。這些技巧將幫助家庭料理愛好者，學會靈活運用這些基礎過程，讓每道料理都能直覺性地展現完美風味。

本書收錄 80 道風味豐富的食譜，其中包括：

• 醃香料燉雞（Chicken Cooked in Pickling Spices）
• 慢燉醋香羊肉（Slow-cooked Lamb with Vinegar）
• 南瓜扁豆湯（Pumpkin Dal）
• 柳橙香米燉飯（Rice Pulao with Oranges）

透過這本書，阿絲瑪・汗不僅向傳統印度烹飪技法與阿育吠陀原則致敬，也希望將這些理念融入現代廚房，讓讀者能夠輕鬆在日常飲食中實踐印度料理的精髓。

“The soul of my cooking is the symphonic layering of vibrant flavours that work together like instruments in an orchestra.” – Asma Khan

Internationally renowned chef and award-winning author Asma Khan returns with a masterclass on building flavour in your cooking through the intuitive principles of Indian cookery.

Structured around the six core ayurvedic tastes, namely: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal, this book aims to illuminate Indian cookery by giving you the foundations you need to build balanced flavours, dishes and sumptuous feasts.

With core techniques including roasting, grinding and tempering spices, how to cook with ghee, chillies, and onions, and what to add and when to re-balance flavours in a dish, Asma will empower homecooks to apply fundamental processes intuitively to their cooking. Including 80 flavourful recipes for Chicken Cooked in Pickling Spices and Slow-cooked Lamb with Vinegar, to the more veg-forward Pumpkin Dal, and Rice Pulao with Oranges, this book seeks to honour traditional cooking techniques and ayurvedic principles, and ground them in the modern kitchen.